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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 12 |
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A party favorite, candy cake! Ingredients:
4 ounces semisweet chocolate, broken into pieces |
2 tablespoons butter or margarine |
1 bag (10 1/2 ounces) miniature marshmallows |
6 cups crispy rice cereal (6 ounces) |
1 cup salted dry-roasted peanuts |
1 cup m&m's mini baking bits |
Directions:
1. Spray 10- to 12-cup fluted baking pan (such as a Bundt) with nonstick cooking spray.
2. In large bowl, heat chocolate and butter in microwave oven on High 1 minute, stirring once during heating.
3. Remove from microwave; stir chocolate mixture until melted and smooth.
4. Add marshmallows to mixture.
5. Heat in microwave on High 1 minute longer; stir until marshmallows are melted and mixture is smooth.
6. Add cereal, peanuts, and M&M's to chocolate mixture.
7. Stir until all ingredients are coated and mixture is well combined.
8. Transfer cereal mixture to prepared pan, pressing mixture down with fingertips.
9. Let stand at least 1 hour to set chocolate. (In warm weather, refrigerate to set cake.)
10. To unmold, with knife or metal spatula, loosen cake from side of pan; invert onto serving plate.
11. Cut into slices to serve.
12. Store in covered container at room temperature up to 3 days.
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